🍎 German Apple Strudel Recipe – Flaky Layers, Cozy Spice

A Sweet Tradition Wrapped in Layers

This German Apple Strudel Recipe is pure nostalgia—paper-thin dough, buttery flakes, cinnamon apples. My grandmother stretched the dough over a tablecloth, then rolled it up like a cozy blanket.

Why You’ll Love This German Apple Strudel Recipe

• Buttery, flaky, gently spiced
• Easier option with phyllo or puff pastry
• Make-ahead friendly; reheats well
• Crowd-pleasing centerpiece

Ingredients for German Apple Strudel Recipe

Filling: 5–6 apples (thin slices), ½ cup raisins (optional), ⅓ cup sugar, 1–2 tsp cinnamon, zest of ½ lemon, 2–3 tbsp melted butter
Dough Options:

• Traditional dough: 1½ cups flour, ½ cup lukewarm water, 2 tbsp oil, pinch salt (rest 30 min, then stretch very thin)
• Shortcut: 10–12 sheets phyllo OR 1 sheet puff pastry
  Also: ½ cup breadcrumbs toasted in 2 tbsp butter; extra melted butter; powdered sugar

Step-by-Step Instructions

1. Make/prepare dough (or thaw phyllo/puff).
2. Filling: Toss apples with sugar, cinnamon, zest, raisins.
3. Assemble: Brush dough with butter; sprinkle toasted breadcrumbs; add filling; roll up using a cloth; seal.
4. Bake: 190°C/375°F for 35–40 minutes until golden.
5. Finish: Cool slightly; dust with powdered sugar; slice.

Family Tips & Variations for German Apple Strudel Recipe

• Extra Crunch: Add chopped walnuts or almonds.
• Sauce: Serve with vanilla sauce or ice cream.
• Less Sweet: Swap some sugar for applesauce.

🍏 The Magic of German Apple Strudel at Home (≈300 words)

The charm of this German Apple Strudel Recipe is the balance of textures—delicate pastry, juicy apples, and a whisper of cinnamon. Toasted breadcrumbs soak up juices so the pastry stays crisp (grandma’s non-negotiable step). If stretching traditional dough feels daunting, phyllo makes things easy: layer 6–8 sheets, brushing each with butter, and you’ll still get shattery flakes.

I like tart-sweet apples (Granny Smith mixed with a sweeter variety). A little lemon zest brightens everything, and raisins plumped in warm water add pockets of tenderness. Slice the strudel with a serrated knife after it cools slightly so the layers stay neat.

It’s the dessert that brings people to the kitchen before you even call them. Serve warm with vanilla sauce or ice cream and watch plates come back clean. Each bite feels like a gentle reminder of home—simple ingredients, patient hands, and love folded into every layer.

Related Recipes

• 🥞 German Pancakes (Pfannkuchen)
• 🍪 German Christmas Cookies
• 🍰 German Cheesecake (Käsekuchen)